Lemon Dessert

Ingredients

• Grated rind of 1 lemon
• 1 cup sugar
• Yolks of 4 eggs
• 2 tablespoons lemon jello
• 1/2 cup hot water
• beaten whites of 4 eggs
• 2 small or 1 large can Pet milk

Method

1. 1

   Put in double boiler, cook until thick, stirring constantly to prevent lumping.

2. 2

   Cool.

3. 3

   Add dissolved jello and beaten egg whites.

4. 4

   Beat until thick.

5. 5

   Cover bottom of refrigerator tray with vanilla wafer crumbs, pour in mixture, cover top with crumbs.

6. 6

   Freeze without stirring.

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 38. The excerpt below is the record exactly as published.

LEMON DESSERT Grated rind of 1 lemon 1 cup sugar Yolks of 4 eggs Put in double boiler, cook until thick, stirring constantly to pre- vent lumping. Cool. Add 2 tablespoons lemon jello which has been dissolved in y2 cup hot water and then add beaten whites of 4 eggs. Beat until thick 2 small or 1 large can Pet milk. Add to above mix- ture. Cover bottom of refrigerator tray with vanilla wafer crumbs, pour in above mixture, cover top with wafer crumbs. Put in freez- ing unit and let freeze. Do not stir. Delicious. Mrs. J. D. Carter ANGEL DELIGHT 1 can crushed pineapple y2 lb marshmallows y2 pint whipping cream 4 good size bananas Cut marshmallows up and mix with crushed pineapple. Let over night in refrigerator. Dice bananas. Whip the cream, adding 1 teaspoon of vanilla flavoring. Then mix bananas and whip cream with the pineapple and marshmallows. Keep this in ice box. Mrs. Ed Lyerly 68 ORANGE SHERBERT Juice of 3 lemons Juice of 3 oranges 2 bananas mashed fine 3 cups water 2 cups sugar Mix and freeze in refrigerator. Stir when half frozen and add whites of 2 eggs beaten stiff. Mrs. Ed Lyerly GRAPE FRUIT Halve large firm grape fruit. Core and loosen sections. Sprin- kle with u-jar and broil under flame. Serve warm — not too hot. Also fine bv adding maraschino cherry juice instead of sugar. Put cherrv in the center. Mrs. E. D. McCall GRAPEFRUIT GOOD REMEDY If you're "in a fever" about the first course, here's the remedy! If you're in a sweat about dessert, the same recipe will calm you down; and if you're just anxious to try something new with the meat — You're right — It's the answer! GRAPEFRUIT ICE 2 cups water l1/! cups sugar 2 teaspoons gelatine 2 tablespoons cold water 2 tablespoons lemon juice 1 cup grapefruit juice 1 egg white, beaten stiff Soften gelatine in cold water. Boil sugar and water together for 5 minutes. Add softened gelatine to the hot syrup. Cool. Add fruit juice= and egg white. Pour into freezing trays and freeze at lowest temperature. After it .starts to freeze, stir mixture in the tray so that the egg white will become mixed through. Delicious served with fruit cup, as a meat garnish or a dessert. Serves 6 to 8. Mrs. /. A. Cooke RHUBARB BROWN BETTY 2 cups graham cracker crumbs 3 tablespoons melted butter 2 cups diced Rhubard 1 tablespoon lemon juice Vi tsp grated lemon rind y2 cup brown sugar */2 cup hot water

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